Member recipe
Member recipes are not tested in the GoodFood kitchen.

Mini Carrot Cakes

By British Bakery (GoodFood Community)
  • loading...
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12
A cream cheese topped cupcake with a sweet carrot flavour. This recipe is healthy and delicious.
Advertisement

Ingredients

  • 150g margarine
  • 250g carrots
  • 200g sugar
  • 200g flour
  • 2 x 5ml cinnamon
  • 2 x 5ml baking powder
  • 2 large eggs (Beaten)
  • 150g sultanas/raisins
  • 50g walnuts (optional)

For the Icing:

  • 150g margarine
  • 250g carrots
  • 200g sugar
  • 200g flour
  • 2 x 5ml cinnamon
  • 2 x 5ml baking powder
  • 2 large eggs (Beaten)
  • 150g sultanas/raisins
  • 50g walnuts (optional)
  • 50g cream cheese
  • 75g icing sugar (Sifted)
  • 1/4 tsp cinnamon

Method

  • STEP 1
    Top and tail, peel and then grate the carrots.
  • STEP 2
    Preheat oven to 200°C/gas mark 6.
  • STEP 3
    Melt margarine and combine with grated carrots.
  • STEP 4
    Add sugar and sift in the flour.
  • STEP 5
    Add the cinnamon, baking powder and eggs.
  • STEP 6
    Mix in sultanas/raisins and add the nuts (optional).
  • STEP 7
    Bake for 20 mins until a consistent dark colour and a slightly firm top.
  • STEP 8
    Leave to cool and then add the icing.
  • STEP 9
    For the icing: Mix cream cheese and sifted icing sugar together and add the (optional) cinnamon.
  • STEP 10
    Use a piping bag with a star nozzle and pipe a circular twirl on the top of the carrot cake.
  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Get offer
Advertisement

Sponsored content